Diet Recipes
Gluten-Free Taco Quesadillas
Yield: 15 quesadillas
Ingredients
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 1 pound ground sirloin
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 4 soft corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 head iceberg lettuce
- 2 large plum tomatoes, finely diced (1 cup)
- Whole-milk sour cream (garnish)
- Chopped cilantro leaves (garnish)
Instructions
- Place oil in a skillet over medium-high heat. Add onions and garlic. Reduce heat to medium and sauté 2 to 3 minutes or until onions are soft.
- Turn heat to high, add ground beef and brown, stirring often.
- When meat is browned, drain off fat and return meat to pan over medium heat. Add cumin, chili powder, salt and pepper, mix thoroughly and cook 1 to 2 minutes. Set aside.
- Lay out tortillas on a clean work surface and scatter 2 tablespoons cheese over one half of each tortilla. Follow with approximately 2 tablespoons meat mixture, and then 1 tablespoon lettuce and 1 tablespoon tomatoes.
- Heat a grill pan over medium heat. Fold filled tortillas in half, press down lightly and place onto preheated grill pan. Cook for 1 to 2 minutes, being careful tortillas do not burn.
- Flip tortillas carefully and grill an additional 1 to 2 minutes.
- Remove from heat and let cool a few minutes.
- Serve immediately. Top with sour cream, if desired, and cilantro leaves.
Notes
DO NOT use low-fat or fat-free sour cream, as they often contain maltodextrin and/or modified food starch.
Quesadillas can be prepared a few hours ahead and stored, covered, in the refrigerator. Simply grill them just before serving.
Nutrition
Per quesadilla: 141 calories, 56 percent calories from fat, 9 grams total fat, 4 grams saturated fat, 32 milligrams cholesterol, 5 grams carbohydrates, 1
gram total fiber, .94 gram total sugars, 4 grams net carbs, 10 grams protein, 281 milligrams sodium